Hard to believe that it's fall with the temps being in the low 90's here. Went to a festival today and when we got back to our car to leave the temperature on the car read 99 degrees. Wow! Not complaining here though. I am loving these last days of summer. M son started high school this past week and so far so good. It's very early in the year though, but let's hope he still feels this way in another month.
Peach Upside Down Cake (from Fat Free Vegan Kitchen)
1 1/2 cups unbleached white flour
2 teaspoons baking powder
1/2 teaspoon ginger
1/2 cup sugar
1/2 teaspoon salt
1 cup vanilla soy milk (mixed with one teaspoon lemon juice)
1/2 teaspoon vanilla extract
1 teaspoon lemon zest (or 1/4 tsp lemon extract)
4 cups peeled and sliced peaches
2 tablespoons raw sugar or brown sugar
1/4 cup raw sugar or brown sugar
2 tablespoons of water
Preheat over to 350 degrees F.
Combine the dry ingredients in a medium sized mixing bowl. Combine the liquid ingredients in a separate bowl. Set aside without mixing them together.
Combine the peaches with 2 tablespoons of sugar. Wipe or spray a 10 inch well seasoned cast iron skillet with oil. Begin heating it and add the 1/4 cup of sugar and the water. Heat and stir until the sugar is completely melted. Continue to cook and stir until the mixture is bubbly and slightly reduced. Be careful not to burn it. Place the peaches on top of the sugar and remove from heat.
Add the liquid ingredients to the flour mixture, stirring briefly just to moisten. Pour and smooth the batter over the peaches, covering them entirely. Put the skillet into the oven and bake until sides of cake pull away from pan and toothpick inserted comes out clean, about 30 to 40 minutes. Note: You may want to put a cookie sheet on the rack below to catch any drips).
Allow cake to cool in pan for 15 to 30 minutes. Run a knife around the edges of the cake to loosen it from the pan. Place a large plate or serving platter over the top and invert the skillet. Remove the skillet carefully from the cake. Enjoy while warm.